Cheddar and Spinach Quiche made with puff pastry!

Quiche with Puff Pastry

A quiche with dramatic presentation! Puff pastry gives quiche a little life! Almost like a piece of art.

Why puff pastry instead of a pie crust? Well, we were expecting a hurricane last month, and when you know it could possibly be on its way, well, that’s a really good time to start eating out of your freezer. Use up what you have stored. I had one sheet of puff pastry, and I had two dozen eggs in the fridge, so, what to do? That sounded like a quiche to me, but how? Well after a little research I found recipes with the ingredients that I had on hand, or at least roughly, so I made it. It turned out both beautiful and delicious, this would be a perfect brunch dish, I served it with a pretty salad (had to use up the remaining lettuce, cucumbers, tomatoes, etc.).

This was so easy, it can hardly be called a recipe! – Click HERE to print this recipe from Bon Appetit!

My notes to the original recipe below… I was trying to use up what I had, so I made a few changes. I only had 1 tablespoon of cream cheese, so I used it, I used part milk and part half and half, I used a bag of fresh spinach that I sautéed until it wilted, and I used more than 1/2 cup of cheddar cheese. – everything else was done as shown below and it was divine! I think next time I make it I will still use fresh spinach, or maybe crispy bacon and gruyere cheese??

Spinach Puff Pastry Quiche

Yield: Serves 6


 1 sheet frozen puff pastry, thawed (1/2 (of a) 17 1/4-ounce package)

1 3-ounce package cream cheese, room temperature

1/3 cup half and half

3 eggs

1 10-ounce package frozen chopped spinach, thawed drained

1/2 cup grated cheddar

1/4 cup grated Parmesan

2 green onions, sliced

1/4 teaspoon salt

1/4 teaspoon pepper


Preheat oven to 425°F. Roll puff pastry to 11-inch square. Transfer to 9-inch diameter glass pie plate. Trim edges. Beat cream cheese in medium bowl until smooth. Gradually beat in half and half and eggs. Mix in remaining ingredients. Pour mixture into prepared crust. Bake until crust is golden brown and filling is set, about 25 minutes. Cool 10 minutes before serving.

And THIS is the beauty that you will pull out of the oven, almost hard to cut into, it’s just so pretty! PS, Fred said it heated up great the next day!

Quiche with Puff Pastry

Catch you back here tomorrow!

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